IHG Pastry & Baker chef ANA CROWNE PLAZA HOTEL OSAKA in Osaka-shi, Japan
Pastry & Baker chef ANA CROWNE PLAZA HOTEL OSAKA
Job Number EMEAA01589
Europe, Middle East, Asia & Africa - Japan - Osaka - Osaka-shi
ANA CROWNE PLAZA HOTEL Osaka belonging to Intercontinental Group with the world’s largest number of rooms was branded to current one from ANA Hotel Osaka in October, 2008. The operation has been implemented by IHGANA Hotels Group since then.
1) Job Summary – (Role Summary) •Prepares and presents a broad array of cakes, pastries, desserts, cakes, petits fours which meet customer expectations.•Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures. 2) Essential Duties and Responsibilities – (Key Activities of the role)• Prepares and present baked pastries including the preparation of:o Baked pastrieso Handling and storage of commoditieso Chou pastry disheso Gateau pithivierso Bake and fill a variety of sweet pate disheso Savoury products from chou short and puff• Prepares and present yeast raised pastries including the preparation of:o Croissantso Briocheo Kucheno Danish pastrieso Savarins and babas• Prepare and present afternoon tea items including:o Those suitable to be served for afternoon tea in a hotelo Flans and pies• Prepare and present desserts including:o Frozen dessertso Hot dessertso Cold dessertso Specialty desserts• Prepare and present gateaux, tortes and cakes including:o Traditional gateaux, torten and cakeso Finish and decorate themo Prepare for service and serve them to guestso Design, prepare, cover and decorate cakes for festive occasionso Prepare a range of cheesecakes• Prepare marzipan worko Prepare modeling marzipano Prepare a range of molded flowers and figureso Manipulate marzipan to cover cakes• Prepare Petits Fourso Prepare a range of petits fours secso Prepare a range of petits fours glaces• Maintain hygienic standards and practices• Maintain a hygienic kitchen• Clean the kitchen and equipment• Maintain personal hygiene• Works with Executive Chef in manpower planning and management needs• Works with Executive Chef in the preparation and management of the Department’s budget
Required Skills :• Demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company.• Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local government agency.• Problem solving, reasoning, motivating, organizational and training abilities.Qualifications: • Diploma or Vocational Certificate in Pastry & Baking or Culinary Skills or related field.Experience :• 5 years experience as a chef including at least 2 years in supervisory capacity or an equivalent combination of education and culinary/kitchen operations experience with specialized training in pastry.
In our hotel, there is an environment in which employees can develop themselves by trying to improve through the training program and learning from other colleagues, aiming at giving the guests service, which enables them to make an impression on them.